Mini incubator for cocoa butter crystals (Easy tempering machine)

Small version of the crystal incubator for cocoa butter from KADZAMA. Good for experimenting and developing new recipes.Both our versions of the incubator work the same way: if the cocoa butter is kept in the incubator for two days at a stable temperature, then the butter slowly, but inevitable over crystallize. This over cristalized butter has a pasty consistency, and this method of the tempering has a name "silk." To use "silk" is very convenient, especially when tempering small volumes of chocolate, when you need to temper a little, but often.

You need to put in the Incubator cold or hot cocoa butter. To set temperature (approximately 33.7 °C) and leave it for 12-24 (or more) hours until the magic happens and the butter turns into a thick paste - ideal for adding to the product.